Pearl Bar­ley

This is sim­ply bar­ley with all the bran re­moved, giv­ing the round, shiny grains a pearles­cent white colour. This grain is of­ten used in soups and stews as a thick­ener, or to add tex­ture rather than flavour. Pearl bar­ley can be sipped too – bar­ley wa­ter is made by boil­ing, cooling and then sweet­en­ing.